Raspberry Sorbet or Granita

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Original recipe makes 10 servings

Ingredients

4 (6 ounce) containers fresh red raspberries
1/2 cup honey
4 cups water, divided
3/4 cup white sugar
1/2 cup light corn syrup

  • PREP

    20 mins

  • COOK

    5 mins

  • READY IN

    6 hrs 25 mins

Directions

  1. Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
  2. Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
  3. Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9×13 baking dish, and cover; freeze until solid, 6 to 8 hours.
  4. To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Nutrition

Calories: 189 kcal
Carbohydrates: 49.4 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 4.7 g
Protein: 0.7 g
Sodium: 14 mg